Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to ...

Add chicken, cucumber, onions and spinach; toss to coat. Meanwhile, bake pita halves 3 to 4 minutes (do not toast). Divide and spoon filling into pita halves and serve.

In her pan-Asian cookbook, "Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More," food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine.

Cook, turning occasionally, until the prosciutto is browned and crisp and an instant-read thermometer inserted in the center of the pork reads 150 degrees F, about 15 to 20 minutes.

Preparation: Rinse the pork under cold water and pat dry with paper towels. Remove all visible fat and silver skin with a sharp boning knife. Tear a piece of 18-inch wide plastic wrap 24 inches long.

Place the pork loin into a slow cooker and top with apricot-mustard mixture. Cover and cook on low heat for 3-4 hours or until internal temperature reaches 140 degrees.

2 trimmed pork tenderloins, about 2 1/4 pounds total 1 pound thick-cut bacon, preferably applewood-smoked 6 medium-sized apples (such as Galas), quartered (not cored or peeled) About 12 sage leaves ...

In a large pot, combine the pork, stock, 1/2 teaspoon salt, 1/2 teaspoon pepper, the garlic, bay leaves, cloves and pickling spice. Bring the mixture to a simmer and cook until the pork is fork ...

Giada De Laurentiis' Roasted Pork Loin Stuffed with Spinach and Prosciutto is an great dish that’s perfect for a special occasion. The flavorful recipe in this video features tender pork loins ...